Yakima Bait Company Blog © 2019/2020

September 3, 2019

For over 20 years, I spent a month or more at a time chasing winter steelhead on the Oregon Coast, taking outdoor writers, fishing tackle buyers and industry VIP’s fishing. Since I worked for a fishing tackle company that made smokers designed for fish...

March 27, 2019

Spring greens and sharp cheddar cheese sandwiches.

First thing first - keep in mind, all ingredients can be improvised or substituted for others.

Now let’s go - “Winter in my UpperLeftUSA kitchen!”

As always fresh is best - but properly vacuumed seal...

January 23, 2019

One of my favorite is called “Hot-water Cornbread!” Made with cornmeal butter and hot water. Traditionally! Louisiana Soul Food.


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Followed by shaping into 1 inch or smaller thick patties ( my average patty is about 3 to 4 inches - still being around 1...

December 29, 2018

Another great seafood lovers story 😁



Today I’m starting out by using fresh Dungeness crab 🦀 outta my home waters of Puget Sound located in Western Washington that I steamed for 12 minutes 😁 followed by cooling in a ice and water bath ( yeah Baby )



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July 3, 2018

Fillet one coho, chinook or Atlantic salmon, remove the skin, rib bones and lateral line bones. Trim off as much of the gray lateral line flesh as possible and cut into serving sized pieces.

Place in a plastic bag and squeeze the juice of one large lemon...

June 4, 2018

There are many ways to make a great Salmon Spread. I make a lot of difference styles of smoke salmon spreads for my family & close friends - so my personal advice is to start out by substituting the type of tuna you would use for your favorite tuna spre...

May 7, 2018

A family secret recipe, you will be please with the results.

Brine your fish this way for great tasting smoked fish. 

1 cup Brown sugar
1 cup kosher salt
1/2 cup white sugar
2 cups soy sauce
1tsp garlic powder
1 tsp pepper
1 tsp Tabasco sauce
1c cup dry w...

April 3, 2018

This is one of our favorite salmon recipes, and works with steelhead too.

The first thing you will need is two to three pounds of boneless, skinless fillets; we like these cut in strips about 6 to 8 inches long (so they will fit in a baking pan). Your fi...

March 6, 2018

This is one of our favorite ways to prepare salmon but works with any medium to large size fish, say of seven pounds or more. The best cut for this is a side fillet taken from the tail section/half of the fish because this area is fairly thin and, once...

January 31, 2018

   Since this is the time of year when we are clearing out our remaining freezer stores here is a tasty suggestion.  Any walleye, bass, or ocean caught fish like halibut, cod, rockfish, etc. that you remove from the freezer should be thawed in cold wate...

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